Monday, March 4, 2013

Monday Muffins: Jam-Filled Oat Muffins

We spent last week at Disneyland, so I haven't had a chance to post anything.  I also haven't had a chance to bake, and I'm starting to have withdrawals!  Today I am going to attempt breakfast bars and maybe a new protein bar for workout mornings.

I baked up these little delights before we left and stuck them in the freezer.  They kept pretty well, and are definitely delicious.  Inspired by one of my favorite vegan cookbooks, these muffins are heavenly when served warm.

Jam-Filled Oat Muffins

1 cup oat flour
½ teaspoon xanthan gum
2/3 cup brown sugar
1 teaspoon cinnamon
½ teaspoon salt
3 teaspoons Egg Replacer + 4 tablespoons rice milk
1 cup rice milk
1/3 cup canola oil
½ cup strawberry jam

1.  Preheat the oven to 375 and line a muffin tin
2.  Sift the flours, xanthan gum, brown sugar, cinnamon, and salt together.  Set aside.
3.  In a medium bowl mix together the egg replacer mixture, milk, and oil.
4.  Combine the wet with the dry mixture and stir until combined.
5.  Fill the muffin cups a little less than half full.  Then add a dollop of strawberry jam.  Next, cover the jam with remaining batter, completely covering the jam.
6.  Bake in the oven for 20-25 minutes.

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